Homemade Chicken Ramen
Homemade chicken ramen carries that spirit of Japanese family cooking: a steaming bowl that brings together broth, noodles, and small cares. In my kitchen, precision brings calm; that's why this version builds umami with miso, soy sauce, and shiitake, without the need for hours of broth preparation. The thighs are gently cooked to remain juicy and contribute flavor to the base, while the egg with creamy yolk and the nori provide contrast. It works because each element is prepared to perfection and comes together at the end, when the noodles are still firm and the broth is fragrant.
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Prep
20 min
Cook
35 min
Total
55 min
Yield
4 servings
Origin
JP · Japón
Ingredients
- Chicken thigh· in large pieces600 g
- Chicken broth· low sodium, preferably1.4 l
- Purified water· for cooking eggs and noodles2 l
- Egg· at room temperature4 piece
- Soy sauce· Japanese, preferably60 ml
- Garlic· crushed2 clove
- Ginger· thinly sliced20 g
- Shiitake mushroom· sliced150 g
- Chives· white and green parts separated4 piece
- Sesame oil· for flavoring1 tablespoon
- Salt· adjust at the end if needed0.5 teaspoon
- Sesame seeds· for finishing1 tablespoon
Method
- 01
Organize the mise en place: separate the white and green parts of the scallion, crush the garlic, slice the ginger and shiitake, and season the chicken thighs with salt; this order prevents overcooking the noodles at the end.
- 02
Heat the chicken broth in a pot to 90-95°C with the garlic, ginger, and the white part of the scallion for 5 minutes, until it smells sweet and spicy.
- 03
Add the chicken thighs to the broth, maintain a very gentle simmer at 90-95°C, and cook for 18-22 minutes, until the center registers 74°C; remove the chicken and let it rest for 5 minutes to retain its juices.
- 04
Strain the broth to remove garlic, ginger, and white scallion; return the liquid to the pot, add the shiitake, soy sauce, and mirin, and gently boil for 6 minutes, until the mushrooms are tender and glossy.
- 05
Turn off the heat, take a cup of the hot broth and dissolve the white miso in it; return it to the pot without boiling, because the miso retains its aroma better below 85°C.
- 06
Boil water at 100°C in a separate pot, carefully lower the eggs in, and cook for 6 minutes and 30 seconds; transfer them to cold water for 3 minutes, peel them, and cut them in half.
- 07
Cook the ramen noodles in the same boiling water according to the package instructions, from 2 to 4 minutes, until they are flexible but firm to bite; drain them immediately to prevent them from softening.
- 08
Slice the rested chicken into 1 cm strips and check that the juices run clear; if any piece did not reach 74°C, return it to the hot broth for 3-4 more minutes.
- 09
Divide the noodles into 4 warm bowls, serve the broth with shiitake on top, arrange the chicken, eggs, nori seaweed, and the green part of the scallion.
- 10
Finish each bowl with toasted sesame oil and toasted sesame seeds; serve immediately, when the broth is steaming and the noodles still retain texture.
Chef tips
- If you can't find shiitake, use cremini mushrooms; the flavor will be milder, so don't skip the miso.
- Do not boil the miso after dissolving it: it can lose aroma and become saltier to taste.
- Cook the noodles at the end and separately; if they sit in the broth, they absorb liquid and become mushy.
- Store broth, chicken, and noodles separately for up to 3 days in the refrigerator; reheat the broth to 80-85°C and assemble the ramen when serving.
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